Moroccan Prawns

Moroccan Prawns

Moroccan Prawns

Ingredients

  • Olive Oil
  • 2-3 tbsp Rockin’ Moroccan Gourmet Seasoning Mix
  • 1/2 kilo Green Prawns

Instructions

  • Remove the heads by pulling and twisting. They should come off with ease. Grab around the eyes and firmly twist to pull the head off.
  • Pull off the legs. Simply use your hand to pinch off the small dangling legs and pull them away.
  • You can still remove the vein while leaving the shell on. To do so, clip the shell with scissors and pull the vein out, closing the shell back up. You can also pull the entire vein out in one piece if you break the head off and locate it.
  • Rinse under running water and pat dry with paper towels. Moisture on the outside of the prawn will make the cook unevenly. Give them a quick rinse with cold water and then dry them off.
  • If you don’t plan on cooking them yet, keep the prawns on ice or in the refrigerator.
  • Coat the Prawns in olive oil and 3 tablespoons of the Moroccan Seasoning and let them sit for 15minutes.
  • Pan Fry or BBQ the green prawns turning them when the prawn turns bright red/orange and cook briefly on the second side until the flesh is no longer glassy.

Notes

When cooking prawns on the BBQ it’s best to leave them in their shells as the intense direct heat can damage the flesh if not protected. Also, a lot of flavour is transferred from the shell to the flesh when you cook with it intact. My favourite tip is to slice through he back of the prawn with a serrated knife, remove the intestinal tract and the rub in the seasoning mix. That way you get the best of your marinade and the flavour from the shell, and a perfectly clean prawn! What more could you want?
By Bec Gilhooley

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder

Serves 8
Save Print Prep time 6 hours Cook time 10 hours Total time 16 hours This mouthwatering roast lamb is fork tender and perfumed with Moroccan spices and sweet from a drizzle of molasses. Such an easy recipe that cooks to perfection as you sleep.
Prep Time6 hrs
Cook Time10 hrs
Total Time16 hrs

Ingredients

  • 1 lamb shoulder, bone in
  • 1 packet of Rockin’ Moroccan Medley spice mix
  • 2 tbsp molasses
  • 1 tbsp salt
  • 3 cloves garlic, roughly crushed
  • 2 tbsp red wine vinegar

Instructions

  • Wash the lamb and dry well with a kitchen towel. Make several slashes in the lamb and place in a large roasting tray. Rub the Rockin’ Moroccan spice mix, garlic and the salt all over. Drizzle over the red wine vinegar and massage in with your hands, making sure the rub gets into the slashes too. Drizzle over the molasses. Let marinate in the fridge for 6-12 hours.
  • Preheat oven to 125C/250F. Add about a cup full of water to the bottom of the pan. Cover the roasting tray tightly with foil and leave in the oven to roast overnight. Check after 9/10 hours. Use a meat thermometer to see if the temperature is 100C/210F. (if not you may need to increase oven temp a little and check every half hour after that. Add some more liquid to the bottom of the pan if needed.). When done, the meat should be soft and the bone wobble out easily.
  • When cool to the touch, pick out the bones and any remaining fat or cartilage. Shred the meat with two forks and set aside in a bowl.
  • Pour the pan juices into a jug and allow to settle. Use a ladle to take off the fat layer on the top and discard. Add the juices back to the pan and add a little more stock or water if needed and deglaze the pan over the stove until the liquid is boiling. Pour back into the jug.
  • When ready to serve, heat the lamb back up in the roasting tray in the oven for 10/15 minutes. Pour over the pan juices.

Notes

By Becky Gilhespie
Adapted from EAT what we EAT

Rockin’ Spaghetti

rockin-spaghetti

Rockin’ Spaghetti

Serves 4
A new twist on a classic dish. You will find piles of flavour in this Italy meets morocco pasta recipe. Delicately spiced and full of vegetables it is so good!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 2 tbsp Rockin’ Moroccan Spice Blend
  • 500 g mixed vegetables (carrot, onion, celery, spinach, zucchini, rocket, capsicum, mushrooms) roughly chopped
  • 50 g olive oil
  • 500 g minced meat (pork or beef)
  • 100 g wine (red or white)
  • 400 g can crushed tomatoes
  • Spaghetti
  • Feta (optional)

Instructions

  • Thermomix recipe – adjust for stovetop accordingly
  • Add 500g of mixed vegetables to your bowl. This is a great way to use up left over vegetables. You can use pretty much anything you have to hand.
  • 5 secs | speed 7
  • Add 50g olive oil
  • 5 mins | speed 2 |120°
  • Add 500g minced meat and break up any large pieces with a spatula
  • 8 mins | R speed 1 | 120°
  • Add 100g wine
  • 5 mins | R speed 1 | Varoma
  • Add 400g canned crushed tomatoes and 2 heaped TBSPs Rockin Moroccan Spice Blend
  • 20 mins | R speed stir | 100°

Notes

Serve with spaghetti topped with feta and a drizzle of olive oil.
By Bec Gilhooley

Rockin’ Moroccan Vegetable Fritters

Rockin’ Moroccan Vegetable Fritters

Rockin’ Moroccan Vegetable Fritters

Yields 8
Tasty and versatile….
Prep Time15 mins
Cook Time6 mins
Total Time21 mins

Ingredients

  • 2 cups grated vegetables (zucchini, carrot, sweet potato or potato)
  • 1/2 brown onion
  • 1/4 cup wholemeal self-raising flour or besan flour (optional – chickpea flour)
  • 1/2 sachet Rockin’ Moroccan Spice Blend
  • Salt and cracked black pepper
  • 2 small eggs beaten
  • 125 ml yoghurt
  • Ghee or Olive Oil

Instructions

  • Mix 1/2 sachet of Rockin Moroccan spice blend with 125ml natural yoghurt and refrigerate until the fritters are cooked. Option – heat yoghurt slightly over low heat and add the Moroccan spice blend and served heated.
  • Combine the eggs, onion, grated vegetables in a large bowl. Add the flour, Rockin Moroccan spice blend, salt and pepper and mix until well combined.
  • Heat a little ghee or olive oil in a non-stick frying pan over medium heat. Add heaped tablespoonfuls of the egg mixture to the pan and cook in batches for 2-3 minutes each side or until golden. Transfer to a plate and keep warm.

Notes

Serve fritters with minted yoghurt.
By Kim Ridley

The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger!

The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger

The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger!

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • VEGGIE BURGER
  • 1 Sachet Rockin’ Moroccan Medley Spice Blend
  • 500 g Veggies (pick your favourites, e.g. carrots, potato, peas, leak, red capsicum, zucchini, sweet corn)
  • 250 g Vegetable Stock (ideally homemade)
  • 1 tbsp Mixed Herbs
  • 2 Eggs
  • 3 tbsp Rolled Oats / Porridge
  • 2 tbsp Sunflower Seeds
  • Coconut / olive oil for cooking
  • HOLY CHILLI GUACAMOLE
  • 1/2 Sachet Holy Chilli Guacamole
  • 1/2 large avocado
  • Squeeze lemon juice
  • 125 g light Sour Cream

Instructions

  • BURGER
  • Finely dice all vegetables and blend all ingredients together
  • Allow to rest for 15mins.
  • Form 2 tablespoons of mixture into a ball and then flatten into a frypan with heated coconut / olive oil. Fry approximately 7mins on each side.
  • Serve on a burger with salad of your choice.
  • GUACAMOLE
  • Blend all ingredients and allow to rest for 15mins. Serve with the Veggie Burger on a bun of your choice.

Notes

This recipe does not have to be served as a burger but can be plated with individual components :).
By Kim Ridley